Norizo....Vegan Chorizo Recipe!

Updated: Nov 12, 2019

This is a spicy little sausage! Full of sexy herbs and spices to give a punchy vegan alternative to chorizo. Let's be clear, you can tell the difference. At the end of the day it is a plant based sausage rather that made of pieces of dead animal, nitrates and fat! Having said that, fried up and added to you favourite dishes, it is a winner winner norizo dinner in our house....

This is the final result of many attempts. The first I cannot lie went in the bin. The next couple were OK....ish. I am happy with this. Green olives, tahini, and red wine vinegar give the sausage its tang that I remember chorizo having, sweetness from tomato puree and a deep colour from smoked paprika and beetroot powder, a bit random I know, but doesn't really make any difference to the flavour, but is an important ingredient for the colour. I got mine from amazon, it was only about 3 pound for a decent sized bag so will last for ages.

The steak seasoning - note this is just seasoning and doesn't contain any cow! I got mine from Aldi, but have seen it in most supermarkets. The dry soy mince is from morrisons, but you can get it from Holland and Barrett too.

So olives, and beetroot. 2 ingredients that more than raise an eyebrow from Chris, but given that they can't actually be picked out in the finished product, I am hoping to pull it off!

I don't add extra salt as the steak seasoning and the soy sauce has plenty of salt in already

As with all my seitan dishes, I use the breadmaker to knead the dough. You could use a dough hook on a mixer, or do it the good old fashioned way by hand. Whichever method you choose, it's important to knead well or the gluten won't develop and your sausage will lack meatiness (oooer missus!!)

The finished product is best left untouched for a day in the fridge before using, and freezes well. It's ok just sliced and eaten, but like chorizo, is best chunked or sliced and used in a recipe. I like it in Potato and Norizo Stew...recipe here

I make 4 sausages here and steam 2 in each tier of my steamer, swapping over at half time, but you could make lots of smaller ones, whichever suits your needs best


40g dried soy mince

100ml red wine vinegar

2 tbsps liquid smoke

90ml light soy sauce

6 cloves of garlic, peeled and crushed

80g green pitted olives, roughly chopped

1/2 tsp fennel seeds, ground

1sprig of fresh rosemary

Generous grind of black pepper

3 tbsp smoked paprika

1/2 tsp hot chilli powder

2 tbsp tahini

1 tbsp olive oil

2 tbsp tomato puree

3 tbsp steak seasoning

2 tsp beetroot powder (see note above)

200g Vital Wheat Gluten


In a bowl put the dried soy mince and mix in the red wine vinegar, the soy sauce and the liquid smoke. Leave to soak for about 20 minutes until softened

In a food processor, add everything else except the VWG and blitz until smooth. Add the gluten and the soy mince mix and knead for around 5 minutes using your chosen method (see above)

The dough should be quite dry and firm, but not crumbly. Form 4 sausages, or several smaller, and wrap and twist in foil ensuring a tight seal. Place in the steamer and steam for 50 minutes

Leave to cool, then refrigerate for a day before slicing or chunking, and frying to use in your favourite recipe!


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